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TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES: 24 servings

Ingredients

  • 1/2 cup shortening
  • 1/4 cup butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 1/4 cup honey
  • 1 tablespoon lemon juice
  • 2 cups all-purpose flour
  • 2 teaspoons dried rosemary, crushed
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

Nutritional Facts

130 calories: 2 each, 6g fat (2g saturated fat), 14mg cholesterol, 124mg sodium, 17g carbohydrate (9g sugars, 0g fiber), 1g protein .

Directions

  1. In a bowl, cream shortening, butter and sugar. Beat in egg, honey and lemon juice. Combine dry ingredients; add to creamed mixture.
  2. Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 325° for 12-14 minutes or until lightly browned. Yield: about 4 dozen.
Originally published as Rosemary Honey Cookies in Taste of Home August/September 1997, p41


Reviews for Rosemary Honey Cookies

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(2)
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MY REVIEW
Emproper
Reviewed Dec. 13, 2015

"Delicious! Easy to make"

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